With fall fast approaching and temperatures dropping, resort to the comfort of a classic steak dinner. This recipe is an oldie but a goodie, topped off roasted potatoes, along with the green bean’s cousin—the long bean—sautéed in a hearty tomato sauce. Mmmm mmmm mmmm.
- 2 Hanger Steaks
- 6 Ounces Long Beans
- 4 Cloves Garlic, peeled and smashed
- 1 Bunch Thyme
- 1 Pound Russet Potatoes, peeled and diced
- 1 Tomato, diced
- Seasoned Salt or regular table salt (I prefer seasoned salt)
- Ground Black Pepper
- Extra Virgin Olive Oil
Note: All fresh produce should be washed and dried before prep.
What to do:
- Preheat the oven to 500°F. Remove the steaks from the refrigerator to bring to room temperature.
- While the steaks thaw, trim off and discard the ends of the long beans. Cut the beans into 6-inch pieces. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.
- It’s time to roast the potatoes. Place the potatoes in a zip loc bag. Drizzle with 1 tsp olive oil, season with ¼ tsp salt and ½ tsp pepper and toss to thoroughly coat. Arrange the seasoned potatoes in a single layer on a baking sheet and roast in the oven for 20 to 22 minutes, or until browned and tender when pierced with a knife.
- While the potatoes roast, prepare the steaks. Season the steaks with a pinch salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned steaks and cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side for medium to medium well. Note, you can cook the steaks longer if you desired well done steaks, but note that this method of preparation may char the outer layer if cooked for much longer than 6 minutes.
- Transfer the cooked steaks to a plate to rest, leaving any drippings in the pan. Gently wipe out any excess oil, leaving the browned bits in the pan. (Don’t forget to periodically check on your potatoes – when done, remove from the oven and set aside in a warm place.).
- Add another 2 teaspoons of olive oil to the pan and heat on medium until hot. Add the smashed garlic and cook, occasionally tilting the pan to coat the garlic cloves in oil, for 1 to 2 minutes, or until golden.
- Add the long beans, tomato, half the thyme and any juices from the plate of cooked steaks to the pan of toasted garlic. Season with a pinch of salt and pepper.
- Cook, stirring occasionally until most of the liquid has evaporated and the tomatoes have formed a thick sauce (approx.. 9 to 11 minutes).
- Remove from heat and season with salt and pepper to taste.
- Plate your dish with the steak, roasted potatoes and vegetables. Garnish with the remaining thyme and enjoy!
This dish makes two servings at approximately 500 calories, per serving.